lavender buttermilk pound cake
I saw a mix for this cake at World Market, and decided I needed to make one for myself. Be sure to get food-grade lavender blossoms. I order mine from MySpiceSage.com. They are very reasonable. A one-ounce bag equals about 2-3 cups in volume.
prep time
20 Min
cook time
1 Hr
method
Bake
yield
12 serving(s)
Ingredients
- 1/2 cup butter (1 stick) softened to room temperature, not melted
- 1 1/2 cups sugar
- 4 - eggs
- 1/2 teaspoon vanilla
- 2 cups cake flour
- 1/4 cup dry buttermilk powder
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 3/4 cup whole milk or buttermilk
- 3 tablespoons lavender blossoms (food-grade)
How To Make lavender buttermilk pound cake
-
Step 1Preheat oven to 325°F. Grease a 9x5” loaf pan and dust lightly with flour.
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Step 2With an electric mixer, cream the butter well. Then cream in the sugar until fluffy and well blended. Beat eggs in one at a time, beating well after each addition. Add vanilla.
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Step 3Sift together the cake flour, buttermilk powder, cream of tartar, and salt. Add the flour mixture to the creamed mixture a little at a time, alternating with the buttermilk, mixing slowly until thoroughly blended. Fold in lavender blossoms.
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Step 4Spread batter in prepared pan, and bake about 55-60 minutes, until tester or toothpick inserted in center comes out clean.
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Step 5Cool cake 10 minutes in pan, then remove and finish cooling on wire rack.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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